3 minute read
Watermelon
RECIPES & IMAGES AMBER BREMNER
Watermelon is such an icon of summer, and I’m always excited to see them piled high in the shops, with the promise of cool, sweet refreshment to come. But, inevitably, we get bored and end up with a lonely half watermelon lurking in the back of the fridge. Luckily there is more to watermelon than gobbling it with juice dripping down your chin.
WATERMELON POKE BOWLS
Poke (pronounced poh-kay) is a Hawaiian diced raw fish dish, typically marinated in a tangy Japanese influenced dressing. This twist on the classic transforms diced watermelon into a flavoursome substitute for raw tuna, with a surprisingly ‘meaty’ texture. Serve with brown rice, fried tofu and vegetables for a fun and healthy summer meal.
WATERMELON POKE
¼ cup soy sauce or tamari 2 tbsp rice vinegar 2 tbsp lemon juice 1 tbsp sesame oil 1 tbsp brown sugar (or sweetener of your choice) 2 tsp finely grated ginger 2 cloves garlic, finely grated pinch chilli flakes half a watermelon
TO SERVE
300g (one pack) firm tofu oil for frying 4 serves cooked brown rice 2 cups frozen edamame beans 2–3 radishes, thinly sliced 1 cucumber, thinly sliced 1–2 avocados, thinly sliced pickled ginger toasted sesame seeds
Preheat oven to 180°C. Mix watermelon poke marinade ingredients together in a large mixing bowl. Remove rind and cube the watermelon, then toss in the marinade. Strain the watermelon, making sure to keep the marinade, and spread the watermelon in a single layer in a large roasting dish. Bake watermelon for 45 minutes, until it has shrunk and become firmer—but is not browned. While still hot, scoop the baked watermelon back into the bowl of marinade and refrigerate until cold. This can be done up to a day ahead of time.
When ready to serve, drain the tofu, cube and fry until golden brown on all sides. Drain on paper towels and season with a little salt. Cook edamame beans in boiling water for 2–3 minutes, then drain and refresh under cold water. In bowls, top cooked brown rice (hot or cold) with drained watermelon poke, fried tofu, edamame beans, sliced radish, cucumber and avocado. Add a little pickled ginger and a scattering of sesame seeds and serve reserved marinade on the side as a dressing. A drizzle of kewpie mayo doesn’t go amiss here either.
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WATERMELON CORDIAL
Watermelon infused syrup makes an excellent DIY summer fruit cordial and cocktail mixer, with a subtle flavour and the most vibrant coral pink colour. This recipe makes approximately 500ml of syrup, which can be stored in a glass bottle in the fridge for up to a week.
800g cubed watermelon, rind removed 300g sugar 200ml water 80ml lemon juice
Simmer watermelon, sugar and water in a large saucepan for 20 minutes. Give it a quick blitz with a stick blender (avoid over processing) then strain through a fine sieve and discard the solids. Refrigerate syrup until cold, then add lemon juice. Add 1–2 tbsp of syrup (to taste) to ice and chilled soda water for a refreshing pink drink. For a grown up version, add a nip of vodka or gin and thinly sliced cucumber, before finding a shady spot in the garden.
Amber Bremner Quite Good Food www.quitegoodfood.co.nz
Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that makes you feel good, she believes small changes in the way we approach food have the power to make a difference.
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